Sun Dried Tomato Bean Salad
on Oct 10, 2025, Updated Apr 16, 2026
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I’ve been on a bean salad kick lately and today I have this Sun Dried Tomato Bean Salad for you! It’s hearty, bright, flavourful and perfect for meal prep.
It’s made with chickpeas, white beans, sun dried tomatoes, fresh veggies and a zesty vinaigrette to bring it all together.
Ingredients
Below is a brief overview of what you’ll need to make the salad and any substitutions you can make. When you’re ready to make the recipe, use the recipe card at the end of the post with the full ingredient list and measurements.
I’ve also shared this Mediterranean Barley Salad and Chickpea Lentil Salad recently and they all have quite-similar Mediterranean inspired vibes so if you have extra ingredients form this recipe, you can use them in those ones.
- Beans: You can use any mix of beans. I used white beans and chickpeas. Kidney beans or canned lentils also work well.
- Sun Dried Tomatoes: Use a small jar (270mL) of sun-dried tomatoes packed in oil, reserving 2 tbsp of the oil for the dressing. The rest can be discarded or kept for another use.
- Fresh Veggies: The recipe calls for cucumber, tomato, bell pepper and red onion but there’s no need to be perfect with these or use exact amounts.
- Vinegar: I used red wine vinegar but you can also use white wine vinegar or apple cider vinegar.
- Herbs: I used parsley and basil.
- Olives: Optional but pair well with the sun dried tomatoes and zesty dressing. I recommend kalamata olives but black olives would also work.
You can also use sun dried tomatoes in this amazing Sun Dried Tomato Pasta Salad and Vegan Sun Dried Tomato Pasta. They’re such a delicious and unique ingredient!
Variations
This salad makes a great base for customizing. Try:
- Adding a handful of spinach or arugula or serving over a bed of greens.
- Make it heartier by adding your choice of grain such as quinoa, barley or farro.
- Top with feta cheese or goat cheese.
FAQs
You can keep the salad in the fridge in an airtight container for up to 3 days.
Yes, this salad is naturally gluten-free as written. Be sure to check packaging of the products you use if you’re celiac.
If you try this Sun Dried Tomato Bean Salad or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood! Thanks for trying my recipes! -Deryn
More Recipes to Try!
Sun Dried Tomato Bean Salad
Ingredients
For the Dressing
- 2 tbsp oil from the sun dried tomatoes, or extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, grated or crushed
- 2 tsp grainy mustard, or Dijon mustard
- 1 tsp maple syrup or honey
- salt and pepper
For the Salad
- 1 can chickpeas (19 oz), drained and rinsed
- 1 can white beans or lentils (19 oz), drained and rinsed
- 1 medium red bell pepper, diced
- 1/2 medium cucumber, diced
- 1/2 medium red onion, diced
- 1 cup quartered cherry or grape tomatoes
- 1 jar sun dried tomatoes in oil (270mL), drain and reserve oil for dressing
- 1/2 cup chopped kalamata olives
- 1/4 cup lightly packed parsley, finely chopped
- 1/2 cup lightly packed basil, finely chopped
Instructions
- Add all the dressing ingredients to a small bowl or container and whisk until fully combined. Season with a pinch of salt and pepper.
- Add the salad ingredients to a large mixing bowl or salad bowl and mix well.
- Whisk the dressing again briefly then pour over the salad. Toss to combine.
